1. White nectarines (or white nectarines)
They are the version of white peach but with a smooth skin. Excellent, therefore, for allergic people, who are annoyed by contact or inhalation of the hair of classic peaches.
They tend to be firmer than the latter and have a very delicate taste. They are preferably eaten raw. Like most peaches, they keep in the fridge for about a week.
Areas of greatest production: in order, Romagna, Puglia, Campania and Veneto.
2. Yellow nectarines (or yellow nectarines)
Also called simply nectarines or nectarines, they have yellow flesh and thin, smooth and reddish skin. They are the alter ego of yellow peach, both in terms of sweetness and use.
The advantage of having a smooth and thin skin is that they can be used in preparations without peeling them. In this case, the intake of antioxidants is really higher (they contain a lot of vitamin A) and many mineral salts).
Areas of greatest production: Romagna, Veneto, Campania and Puglia.
3. Percoche peaches
They have a rather hard pulp that does not flake (perfect to make in syrup). They can also be kept in the fridge for 10 days. They contain a lot of vitamin E which protects the skin. Eat raw they give the best of themselves combined with some almonds.
Also try them sliced, heat in a pan for 5 minutes with very little water and honey. Turn them over a few times. Drain and sprinkle with bitter cocoa.
Areas of greatest production: Puglia, Calabria and Campania.
4. Yellow peaches
They are the best known and most loved variety of this summer fruit. They are characterized by a bright yellow pulp, very sweet and firm, and by their velvety skin.
They are very rich in vitamin D and calcium, which are important for our skeletal system. They are suitable for all preparations, from fruit salads to pies, to leavened cakes.
Areas of greatest production: Romagna, Puglia, Campania (the latter are the first to arrive on the market) and Veneto (the late ones).
5. White Saturnines
Their white flesh is much sweeter and more fragrant than the classic white spherical peaches. The skin is thin and velvety. The core is small.
Washed well, if organic, they can be eaten raw with all the peel. They are very firm, do not drip and are very rich in pulp despite their shape.
Areas of greatest production: Sicily, Marche, Abruzzo and Romagna
6. Yellow Saturnines
Small to medium in size, with a flattened shape, like a snuffbox (they are also called that), they have a soft and very fragrant pulp. Contrary to spherical peaches, their yellow variety is less sweet and more delicate than the white one.
It is also used for ice creams and slushes. It goes well with both fish and meat dishes. Try diced in a tart or sliced ​​in a tarte tatin. Always pair it with a dried fruit, such as walnuts.
Areas of greatest production: Sicily, Marche, Abruzzo and Romagna.
7. White peaches
They have a white and stringy pulp, which becomes very soft when ripe (they are excellent raw). The taste is very delicate.
The skin is velvety like that of the yellow peach; since it contains antioxidants, if the peaches are organic, our biologist chef recommends eating it, like that of all other varieties.
Areas of greatest production: Romagna, Puglia, Campania and Veneto.
8. Saturnine nectarines
Smooth skin and yellow flesh, they are sweeter than spherical nectarine peaches.
Excellent as a snack, they can accompany fish and meat main courses and risottos. Try them partially blended with the peel and partially diced in a risotto, creamed at the end with Parmesan cheese. The sweet taste contrasts the flavor of the Parmesan, giving the dish a unique taste. Sprinkle the risotto with natural chopped pistachios.
Areas of greatest production: Sicily, Romagna, Puglia, Campania and Veneto.
